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Spanish-Spiced Salmon & Farro

with Roasted Vegetables & Salsa Verde

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this vibrant dish, salmon is coated with a bold blend of smoked paprika, cumin, and more, then roasted between slices of fresh orange for bright, citrusy flavor. We’re serving it over a hearty bed of farro, roasted peppers and radishes, and sweet bites of diced orange—all brought together with our verdant salsa verde.

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Spanish-Spiced Salmon & Farro with Roasted Vegetables  & Salsa Verde
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Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Quarter the radishes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the orange crosswise. Thinly slice one half. Peel and medium dice the remaining half. 

Season the vegetables:
3 Season the vegetables:

While the farro continues to cook, line a sheet pan with foil. Place the quartered radishes and peppers on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

Prepare the fish:
4 Prepare the fish:

Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 

Roast the vegetables & fish:
5 Roast the vegetables & fish:

Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the prepared fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Quarter the radishes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the orange crosswise. Thinly slice one half. Peel and medium dice the remaining half. 

Prepare the ingredients:
Season the vegetables:
3 Season the vegetables:

While the farro continues to cook, line a sheet pan with foil. Place the quartered radishes and peppers on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

4 Prepare the fish:

Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 

Prepare the fish:
Roast the vegetables & fish:
5 Roast the vegetables & fish:

Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the prepared fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

Finish the farro & serve your dish: